Skip to main content
Dessert

Damson Pudding

A steamed or boiled pudding made with damsons and brown sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Damson Pudding

Ingredients

Directions

Prepare the basin

  1. Line a basin as you would for apple pudding.

  2. Half fill the basin with damsons.

  3. Add the brown sugar.

  4. Top with the remaining damsons.

Cover and cook

  1. Cover the basin.

  2. Seal the edges.

  3. If boiling, tie a scalded, well-floured cloth over it.

  4. If steaming, cover with greased paper.

  5. Cook for 2 to 3 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Damsons
Their tartness and released juice flavour the pudding and form its fruity sauce.
Brown sugar
Sweetens the tart fruit and adds a mild caramel note.

The step that matters

Seal the edges. A tight seal keeps steam inside the basin and stops boiling or steaming water from getting in. A loose seal lets moisture escape or dilute the fruit and pudding.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes